Cabbage, Zucchini, Broccoli and Potato Curry
1.5 C rice (dry), either basmati or jasmine
2 T olive, peanut, or sesame oil
2-3 pearl onions, diced
2 garlic scapes, minced (easiest done in food processor)
¾ head cabbage, coarsely chopped
2 zucchini (halved lengthwise and sliced)
1-2 C chopped broccoli
4 medium-sized potatoes – peeled, and cubed
1 can coconut milk
2 T curry paste
1 t fish sauce (optional)
1 T soy sauce
Salt to taste
1Steam your rice; about 2.5-3 C water needed for 1.5 C rice.
2 In sauce pan, boil water. Once boiling, throw in your potatoes and boil until just soft. Drain the potatoes.
3 Meanwhile, in a cast iron or frying pan, heat the 2 T oil. Then add your onions and scapes. Saute until they soften.
4 Saute the broccoli. Once it has begun to soften, add the cabbage and zucchini to the pan. Sautee as you would a stir-fry – until the veggies soften a little, but make sure they still have some crunch. While stir-frying, add the soy sauce.
5 Next, pour your can of coconut milk into the pot with your drained potatoes. Turn on low heat. Then slowly stir in the curry paste. Add the fish sauce if desired.
6 Pour the potato curry mixture into the frying pan with the veggies. Simmer the entire mixture for about 5 minutes, being careful to stir.
7 Serve the curry over rice and enjoy! Salt to taste.